Hello friends!   We are hosting another pie contest to showcase the summer fruit you can now find in sweet abundance at the farmers markets.  Last week on the stands there were cherries, peaches, figs, raspberries, blueberries, strawberries, pluots, apriums, nectarines, plums and so much more!

Please deliver your pies to the tent near the lunch benches by 11am, judging and delighted sighs will ensue with winners announced at 1pm by the band.

Hope to see a great crowd this Sunday with lots to see and do at market…from the Raw Milk Seminar, Pie Contest and Live Jazz to the great produce and food.

We are also welcoming several new vendors over the next few weeks.  Fresh Pasta is now available!  The butternut squash ravioli is delicious with a brown butter – sage sauce.  And the fresh semolina-raspberry cookies are yummy as well!

© Long Beach Sunday Market, 2010.

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Salad Dressing

Combine:
2 tbsp of the Awaken Savor, Five-Seed-Salad Mix
1/4 cup of pomegranate or orange juice,
1/4 cup of olive oil.
Let stand for 5 -10 minutes, stir well before drizzling over your favorite lettuce.Spice of the

Flavor your healthy salads with civilization’s best flavors. This is a powerful dressing with multiple benefits: it contains high levels of Omega-3 fatty acids, vitamin B1, and vitamin E, as well as being lip smacking good. With the addition of pomegranate juice—a great source of antioxidants—and extra virgin olive oil that lowers LDL cholesterol and may help to prevent coronary heart disease, this is a full of goodness power salad dressing.

Primary ingredients of this salad dressing are the 5 seeds: sesame, chia, flax, poppy, tukmaria seeds. Each of the seeds is known for its goodness.
Sesame seeds, a nutty flavor, rich in manganese, copper, and calcium and contain vitamin B1 and vitamin E.
Chia Seeds use as a high energy endurance food has been recorded as far back as the ancient Aztecs.
Flax seeds contain high levels of Omega-3 fatty acids but very low in carbohydrates, making it ideal for people who limit their intake of starches and sugars.

Poppy seeds also act as source of Omega-3 fatty acids as well as for a variety of minerals like iodine, manganese, magnesium, zinc and copper.

Tukmaria seeds are known to be great for digestion after a heavy meal.

© Long Beach Sunday Market, 2010.

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This may very well be the last week for cherries!  Run, don’t walk to the market and grab a couple of quarts, you won’t be sorry.  Mark Peel from Campanile shared a preserved cherry recipe a few weeks back on the Good Food show…it went something like this:

Preserved Cherries-

Chef Mark Peel of Campanile and Tar Pit loves cherry season.  He brandies them.  Clean the cherries well, and saute them with sugar and brandy.  Leave the pits in.  Cool them quickly in an ice bath and then seal them in jars.  To serve, heat up the mixture and stir in a little butter to emulsify it and serve over ice cream.  Pit the cherries before they are served.

Here is another recipe…though I like the idea of leaving the pits in.

Ingredients:

• 1 1/2 lb. cherries
• 3/4 cup sugar
• 3/4 cup water
• 2 Tbsp. lemon juice
• 4 cardamom pods
• 2 whole cloves
• 2 whole allspice
• 1 cinnamon stick
• 1 cup brandy
• 1-quart jar with lid

Preparation:

1. In a medium saucepan bring sugar water, lemon juice, and spices to a boil. Reduce heat to maintain a simmer and cook until slightly reduced and thickened, about 10 minutes.
2. Turn off heat. Stir in brandy and cherries.
3. Use a slotted spoon to transfer cherries to 1-quart jar. Pour liquid over cherries to cover. Twist on lid.
4. Process in boiling water for 10 minutes, let cool, and store in a cool, dark place (such as a cupboard) 6 weeks before using. Once opened, keep chilled. Alternatively, you can forego the hot-water processing and store in the refrigerator.

© Long Beach Sunday Market, 2010.

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Long Beach Sunday Market in California Heights is hosting a summer pie contest. The first event, which took place on opening day November 22nd, was a rousing success with over 30 entries! And don’t be intimidated to join in – a 4th grader took 3rd place with his interpretation of Joy of Cooking’s Key Lime Pie.

If you attend the market this coming Sunday you will be able to pick up the last of this season’s cherries, which I highly recommend doing…contest or not. The short but sweet cherry season may be over, but if you are going to do your marketing the week before the contest on Sunday July 11th-you may consider pluots, peaches, plums, and berries! This time of year is the most wonderful time for fresh fruit…the kind you can’t get at the grocery store. The market fruit is picked and brought to you just before it peaks, and the varieties available are not bred for holding, but for flavor! Don’t miss the selection and be daring-try something new!

To enter the pie contest-

Stop by the information booth Sunday June 27 or Sunday July 11th (market closed on July 4th), or sign up on the website Long Beach Sunday Market. Just enter “pie contest” in the subject line.

Pies should be made with fresh fruit of the season and delivered to the judging area no later than 11 am, with winners announced a little later around 1pm. Stick around do some shopping and have a sandwich, taco or crepe! Results will also be tweeted to facebook so errant winners can hustle back to the market to pick up their prizes!!

In addition to the pie baking festivities, the July 18th market will feature live Jazzy-Bluegrass tunes by Timbreline and Chef Denter of Culinary Coach will be back with those famous banh mi and fried egg sandwiches!! For more information please email LBSM@me.com

The Long Beach Sunday Farmers Market in California Heights is located on the play ground of Longfellow Elementary School. Maps address is 3800 Olive, 90807, while the actual location is on California at Bixby Road, between Atlantic Ave and Orange Ave. It is a weekly certified farmers market and will be held every Sunday from 9am to 2pm. Farmers, Food, Crafts, Chess, Face Painting, School Groups, Tot Lot, Community!

© Long Beach Sunday Market, 2010.

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Chef Michael from the Renaissance Hotel is at the helm for their newest dining concept – SIP.  The new restaurant is a farm to table experience with amazing ingredient choices and flavor combinations.  Wednesday, after the civic center sustainable garden showcase-urban farm earth day festivities – enjoyed a nice lunch of greek salad and my lunch date had the short rib sandwich…both great!  Oh and the starter of homemade pork terrine…crazy good.  I am finding excuses to run errands downtown at lunch time!

Okay-so aforementioned fabulous chef will be preparing healthy and delicious lunch items for the kids to take to school this Sunday at the market.  Not to be missed!!  Recipes and inspiration will be handed out around 11am.  Good times people, good times!

© Long Beach Sunday Market, 2010.

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Awaken Savor has Sumac in several blends.  This link to the Awaken Savor site is a list of all their blends that contain sumac.  It is a new fave!  The Spice House has a description listed below.

Sumac has a tart flavor that is very nice sprinkled on fish, chicken, over salad dressings, rice pilaf, or over raw onions. Try substituting in any dish on which you might squeeze fresh lemon juice. If you enjoy hummus, try topping it with a sprinkling of sumac. It’s delightful!

Sumac is considered essential for cooking in much of the Middle East; it served as the tart, acidic element in cooking prior to the introduction of lemons by the Romans. Sumac has a very nice, fruity-tart flavor which is not quite as overpowering as lemon. In addition to their very pleasant flavor, flakes from the berry are a lovely, deep red color which makes a very attractive garnish.

© Long Beach Sunday Market, 2010.

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Jamie Oliver has jump started the food revolution…

Locally-Chefs Paul Buchanan & Michael Poompan are knee deep in le revolucion!  Paul and Dana of Primal Alchemy just taped a “days of taste” with the Jamie Oliver crew in LB.  They have been doing this food thing with the kids for 10 years.  Thank goodness!  Now that the public is ready, they are more than ready to show us what’s what. Chef  Michael of the Renaissance Hotel (LBC best kept secret for super tasty menu – we have to change this!) will be at the Sunday Cal Heights Market shopping and getting inspiration April 18th and cooking next Sunday April 25th – on the menu?  Kids healthy lunches, of course!

So click on the button in the right margin…to the right of this post…and join the revolution!

“I believe that every child in America has the right to fresh, nutritious school meals, and that every family deserves real, honest, wholesome food. Too many people are being affected by what they eat. It’s time for a national revolution. America needs to stand up for better food!

You live in an amazing country full of inspirational people and you have the power to change things. With your help, we can get better food into homes, schools and communities all over America and give your kids a better future. Sign the petition to save America’s cooking skills and improve school food. It could be the most important thing you ever do for your family. America’s health needs you now!” – Jaime Oliver

© Long Beach Sunday Market, 2010.

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I suggest you join the site Cook’s Country right away!  Great, well tested recipes.  Here is one for apple slaw.   I’ll use Fuji instead of Granny Smith and add cranberries.  Try it with what you have in your crisper!

Ingredients

Instructions

1. Toss cabbage and salt in colander set over medium bowl. Let stand until wilted, about 1 hour. Rinse cabbage under cold water, drain, dry well with paper towels, and transfer to large bowl. Add apples and scallions and toss to combine.
2. Bring oil, vinegar, sugar, mustard, and pepper flakes to boil in saucepan over medium heat. Pour over cabbage mixture and toss to coat. Cover with plastic and refrigerate at least 1 hour or up to 1 day. Serve.

© Long Beach Sunday Market, 2010.

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After a successful kick off of our first Chefs at the Market events, we are excited to announce our next cooking workshop with Delius Restaurant’s Chef Louise Solzman on the 28th of March.  Come and join us for this educational and entertaining event and an opportunity to meet Chef Solzman.

Food is a passion and an art for Louise Solzman. She has been cooking as long as she can remember, and now works to rave reviews as Executive Chef at Delius Restaurant in Signal Hill, California, that she operates with her husband, Dave, the General Manager/Sommelier.(...)
Read the rest of Tomorrow is Foodie Funday at the Farmers Market!

© Long Beach Sunday Market, 2010.

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I have been singing the praises of green garlic for a few weeks now.  Today the LA Times food section has a nice story on spring ingredients from the Farmers Markets, featuring green garlic and favas.

Beyond Bok Choy brings green garlic to our market on Sundays!  Please check out his stand for the green garlic, lemon grass, choys, herbs, sugar cane, leeks and spring onions just to name a few of the treasures growing on his farm.  It is a real treat to have this category of farmer at our market so check out their offerings and make a purchase so they will know we want them to stick around!  It’s a little early in the season for many of their vegetables, but just you wait until summer!

© Long Beach Sunday Market, 2010.

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